Celebrity Chefs

By Madeline(everythingrachaelray@gmail.com) My Central Jersey has a report from Rachael's book signing in New Jersey last week. Elliek features a review of Rachael's Turkey Noodle Casserole. Jessica at Johnstone's Vin Blanc made Roasted Butternut Squash Penne with Autumn Pesto.TV Squad's Bob Sassone weighs in on whether the Rachae...

By Mise En Place(miseenplace08@gmail.com) Overall, this was one great episode for learning about using fermented alcohols, oh and how can you not like the ones when the yeasties appear? Five fine wine bottles for a great episode! Although, I liked the name on the fridge, Food Under the Influence, better for the title.

By Mise En Place(miseenplace08@gmail.com) Last week I was preparing to go see Alton Brown and failed to post a review of both the Anniversary show and the new episode on breakfast food. I will say this about "Another Man Food Show," I guess you have to be a man to get it. It was not one of my favorites. Although, I loved the first "Man Food Show...

By noreply@blogger.com (One SAHD Dude) In my opinion, as a longstanding Good Eats fan, the 10th Anniversary show really bombed.  There, I said it.  At the first commercial break I turned it off and let the DVR record the rest for later viewing.  In fact, I watched the This Old House Hour instead.  I even managed to dig up an old picture o...

By cathy So, we’ve mastered the art of French cooking, thanks to the wild resurgence of Julia Child via Julie & Julia (sales of her classic Mastering the Art of French Cooking have put it on the bestseller list!). Some of us may have even mastered the art of local cooking, by joining CSAs, shoppin...

By Kalyn Denny For months the food world has been abuzz with opinions about Julie and Julia, the long-awaited movie based on the life of food legend Julia Child and writer Julie Powell, famous for cooking and blogging her way through Julia's cookbook, Mastering the Art of French Cooking. I saw the movie y...

By Madeline(everythingrachaelray@gmail.com) In honor of the Fourth of July, Rachael Ray shared with Parade Magazine what she thinks is great about America.Dr. Scott offers some thoughts on love advice offered by Rachael Ray.Julie of The Persnickety Palate made Rachael's recipe for Big Beef Meatballs with Bucatini.Jody of Wine, Women...

 United States Apparently, the hotel is a better place for gaining weight than losing it: Jean-Georges Vongerichten has opened a branch of Spice Market, one of his New York City restaurants; it serves Asian-style entrees like red curry duck (about $30. ...

By Stuart Reb Donald Editor’s Note:  Recently, one of our writers reviewed the new Food Network show, 5 Ingredient Fix.  Today, a different writer, a different review.  Read on! FYI: the “five” does not include salt & pepper since the host suggests all of us have them in our pantry already, or at least shoul...

By Chris Perrin I know this all sounds harsh.  Still, I can’t help but wonder if the Food Network is turning out too many new shows at once.  The chefs seem ill at ease behind the camera, the production values reminded my wife of a high school television channel, and the editing is jerky with odd sounding voice...

Winston-Salem Journal  WA - Dec 17, 2008 Alice Waters, Alice Medrich, Anne Willan, Dorie Greenspan, Marcella Hazan, Julia Child, MFK Fisher – the list is a who's who culinary professionals and ... He's Not Shy: Restaurant owner's book is outrageous and oddly ... Winston-Salem Journal

There is a telling clip of a young Alice Waters in the early days of Chez Panisse sitting by the edge of her garden and saying in a voice edged with panic "I can't believe I have to make salad for 300 people out of this little garden". ...

By By info@associatedcontent.com (Lindsay Woodland) Jean George Vongerichten is one of the best known chefs in the world but the lunch bargain at his eponymous NYC restaurant is one of NYCs bestkept fine dining secrets

By Jeff Hinson So now we come to the Palazzo’s Table 10, the name an affectionate nod to the table in his first New Orleans restaurant where planning for the restaurant was done and where staff gathered once it was open. In so many ways, it’s quite different from the widely known Emeril tradition.

 IL - An oasis of good taste and value in a section of River North dominated by large chains like PF Chang’s, VTK was created by Chef Jean-Georges Vongerichten in ...

By Harry Kenney I’m talking, of course, about Emeril Green, the first new show in over five years from master chef Emeril Lagasse — and his first ever away from the Food Network. I didn’t know what this show was going to be about. I honestly expected a version of Jamie at Home where Jamie Oliver grows his own veg...

By ulterior epicure Here’s the shocker: when the bill was presented, there was a card inside that simply said, “Compliments of Thomas Keller.” No charge for the extra courses. No charge for the wine. No charge for occupying one of the most sought-after ...

By Kevin Roberts Of course, it was very exciting to go to Thomas Keller’s landmark restaurant in the Napa, but as I reported on this blog, the whole experience was overblown and overrated. For a start, they served two sittings, which I find primitive in ...

Kristin gave to: The French Laundry Cookbook (Hardcover) by Thomas Keller bookshelves: cookbookscooking A stunning achievement in fine dining. It is no wonder Thomas Keller is considered the best chef in America and so well respected ...

By Leland The onion tart recipe in Alice Waters’s beautiful new book is an improvement on my usual custardy recipe. Instead of dulling the flavor of the onions with eggs and cream, it just uses a truckload of onions, which are juicy enough to stand alone. A piece of this tart is as satisfying as a great sl...

By C.L. Jahn Rachel Ray has had at least the same impact on America as Julia Childs did; but she's not making Americans into better cooks; and she's not turning them from cooks into chefs; she's turning unskilled people into people who can cook. Rachel Ray is sending America back into the kitchen.

For an American, is it worth putting this kind of cash, sweat and years into a competition that a chef from the U.S. has never won? And does an American chef even have a chance of going to France and winning a competition created by Paul Bocuse, a father of modern French gastronomy?